| Ingredients:
For the Rice 3 tsps oil 1/2 cup rice 1/2 cup masoor dal 1 mediun potato 1 medium brinjal 1 medium onion 1 pinch asafoetida 2 cups water salt to taste |
Steps
to follow:
Method For the Rice 1. Cut all the vegetables into 2 cm cubes. 2. Heat oil and rice, dal and vegetables. 3. Fry till grains of rice are well coated with oil. 4. Dissolve asafoetida in the water. 5. Add it to the rice along with salt. Bring it to boil. 6. Lower heat and cook till done. |
| For
the Seasoning
3 tsps coconut oil 1 tsps mustard seeds 2 dry red chillies, broken in half 1 sprig gurry leaves 1 medium onion, finely chopped 2 tsps grated coconut 2 tsps sambar powder 1/4 cup tamarind pulp. |
For
the seasoning
1. Heat oil and mustard seeds. 2. When they stop spluttering, add red chillies and curry leaves. 3. Stir for a few seconds and then add onion. 4. Fry onion until golden. 5. Add coconut and sambar powder. 6. Fry for two minutes. 7. Stir in tamarind pulp. 8. Let the sauce simmer for a minute. 9. Fluff up the rice and pour seasoning over it. 10. Stir well and serve. |
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